These mini pumpkin cake donuts are bite-size treats that can be very addictive. Packed with fall flavors of pumpkin puree and pumpkins spice these take just about 20 minutes to make.
Table of Content
We have a pumpkin kinda month here in our home. From deep-fried cinnamon sugar pumpkin donuts and cream cheese topped pumpkin cupcakes to pumpkin creme brûlée and pumpkin souffle. Best part? the kids don't even believe these have pumpkin in there. So tasty mama. Well, I'm happy.
I have to ask. What is your favorite pumpkin dessert? If I had to pick one I'd say my pumpkin coconut cake. I love the combination of pumpkin and coconut but also the coconut caramel glaze on that is just irresistible.
Anyway, I just had to share these mini pumpkin cake donuts with you. I made these for the kids' playdate recently and they were gone in an instant. I should have made two batches but I didn't think one batch would be less for 8 kids. Well, there were three flavors, cinnamon sugar, pink candy melts, and dark chocolate. So everyone had to taste every flavor.
About these donuts
The batter is oil-based very light and airy. They just melt in your mouth so I would highly recommend making extra. They do taste absolutely delicious on their own with or without any coating or glaze. I highly recommend you can make just one flavor with one batch or you will have very few of each flavor. As a family, we have to make all three flavors. I love cinnamon sugar, Rhea loves dark chocolate and Aadi loves the pink candy melts.
Ingredients and substitutes
- All-purpose flour - yes, regular plain flour is all you need for these cupcakes. Do not use any self-raising as those contain more leavening.
- Oil - I like the light and airy texture the oil gives these donuts.
- Sugar - I prefer to use white so I can keep the color of the pumpkin puree in the cupcakes. Brown does take nice but add a caramel taste as well as color to them.
- Pumpkin puree - you can use the canned puree for this of course. I am using homemade pumpkin puree
- Pumpkin spice- I'm using homemade pumpkin spice but you can use store-bought of course.
- Vanilla Extract - always use a good quality vanilla extract or vanilla bean paste
- Chocolate and candy melts' - you can use whichever chocolate you love to eat. Candy melts are great because they come pre-colored but white chocolate with candy colors is also a great alternative.
Step by step instructions (Pin)
Batter
- Preheat the oven at 170 C / 340 F.
- Combine dry ingredients and set aside.
- In a bowl of a stand mixer with the whisk attachment - whip eggs with sugar until sugar is almost dissolved
- Add the oil, continue to mix well
- Next, add the vanilla
- Followed by the pumpkin puree
- Lastly, add in the flour and mix to a smooth batter.
- Pour the batter in a piping bag and fill the donut pan slots about ⅔
- Bake for about 12 to 15 minutes or until a skewer inserted in the center comes out clean.
- Cool completely on a cooling rack before decorating
for glaze
- Melt the candy melts and dark chocolate
- Add cooking oil if it's too thick (not too much)
- Dip each donut in candy melts or dark chocolate
- Scrape off excess drips on the edge of the bowl.
- Sprinkle with sprinkles.
For cinnamon-sugar coating
- Combine the caster sugar and cinnamon sugar well.
- Lightly brush the donuts with melted butter and dip them in the cinnamon-sugar mixture.
- Enjoy!
Frequently asked questions
These donuts will stay fresh at room temperature for 2 to 3 days. Longer if wrapped well and kept in the fridge for up to 5 days.
Absolutely, this batter will make about 12 large donuts using a large donut pan
Yes, you can substitute the pumpkin puree with sour cream and make these classic vanilla donuts
Yes, these work well with sweet potato puree as well
Well, I have given you cinnamon-sugar and the chocolate glaze but you can use a classic sugar glaze.
Take 1 cup powder sugar with 2 tbsp milk and 1 tsp vanilla. Mix well. Then dip the donuts in.
I have also given you a tiramisu glaze and dulce De leche glaze when I shared my Tiramisu donuts and Dulce de leche donuts
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Printable Recipe
Mini Pumpkin Cake Donuts Recipe
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Ingredients
For the batter
Dry ingredients
- 1 ¾ cups (220 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Pumpkin Spice
Wet Ingredients
- 2 Eggs Large
- 1 cup (200 g) Sugar
- ⅓ cup (80 ml) Cooking oil
- 75 ml (75 ml) Pumpkin puree
- 1 tsp Vanilla Extract
Coating/Glaze
Cinnamon sugar
- 3 tbsp Butter melted
- ¼ cup (50 g) Caster sugar
- ¼ tsp cinnamon powder
Chocolate glaze
- 4 oz (100 g) Candy melts pink
- 4 oz (100 g) Chocolate dark
- 2 tbsp Cooking oil optional
- ¼ cup Sprinkles
Instructions
Prepare batter
- Preheat the oven at 170 C 350 F
- Combine dry ingredients and set aside.
- In a bowl of a stand mixer with the whisk attachment - whip eggs with sugar until sugar is almost dissolved
- Add the oil, continue to mix well
- Next, add the vanilla
- Followed by the pumpkin puree
- Lastly, add in the flour and mix to a smooth batter.
- Pour the batter in a piping bag and fill the donut pan about ⅔
- Bake for about 12 to 15 minutes or until a skewer inserted in the center comes out clean.
- Cool completely on a cooling rack before decorating
Chocolate Glaze
- Melt the candy melts and dark chocolate
- Add cooking oil if it's too thick (not too much)
- Dip each donut in candy melts or dark chocolate
- Scrape off excess drips on the edge of the bowl.
- Sprinkle with sprinkles.
Coating
- Combine the caster sugar and cinnamon sugar well.
- Lightly brush the donuts with melted butter and dip them in the cinnamon sugar mixture.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
veer
If i want to make a plain donut with no purees added, what can i replace for the pumpkin puree?? Am looking out for the baked plain (vanilla) donut recipe??
Veena Azmanov
Hey Veer. You can add sour cream to this recipe instead of pumpkin puree. Thanks
veer
All the batter is not enough for the 8 donuts 🙁 shall i have the remaining batter rest till the first batch gets cooked? bcos when cake making the batter should not rest for more than 5minutes i heard, please advice, how long the batter can rest before it goes into the oven, thnk you very muchhh!!!!!!!! we all like your recipes very much 🙂
Veena Azmanov
Yes, usually oil based batters should not be kept long. But I think since it's donuts it should be ok. They do bake quicky
Melissa
Can you believe I have NEVER had a pumpkin donut?! WHAT how is that possible, I love anything pumpkin!! I am also loving that these donuts are baked, gives them a healthier advantage to the fried ones we normally eat.
Veena Azmanov
Oh, you must have pumpkin donuts. I love these mini ones too.
Jyothi Rajesh
Oh lovely. Those pumpkin doughnuts looks absolutely delicious. I'm sure it will be a big hit among kids. Another amazing pumpkin recipe for fall celebration
Veena Azmanov
Yes, the kids really loved it.
Dan Zehr
These donuts are incredibly cute! I want to thank you for this great recipe! Looks very tasty. I definitely want to try it.
Veena Azmanov
Thank you, Dan. So happy you like them.